Author(s): Nikita Sindhu, Gita Bisla and Divanshi Tyagi

Abstract:
Kombucha is a traditional fermented beverage made from sweetened tea (Camellia sinensis (L.) Kuntze) fermented aerobically with a symbiotic colony of yeast and bacteria (SCOBY). Due to its alleged health benefits and compatibility with the emerging consumer desire for natural and functional foods, kombucha has become increasingly popular worldwide in recent years. Current scientific understanding of the content, fermentation process, and bioactive ingredients of kombucha, as well as its linked health benefits, is compiled in this review. Based on its high concentration of polyphenols, organic acids, vitamins, and microbial metabolites, kombucha may have antibacterial, detoxifying, anti-inflammatory, and antioxidant properties. Additionally, because of its probiotic nature, it might be beneficial for gastrointestinal health. Comprehensive human clinical trials are still scarce, despite the fact that in vitro and in vivo research support a large number of health claims. Therefore, more research is required to confirm kombucha's safety and efficacy across broader populations, even if it shows promise as a functional beverage with many medicinal potentials. According to this assessment, kombucha is a promising subject for further research in the fields of functional food creation and preventive nutrition.